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Bacon and almond stuffing in a pan with herbs, garlic and onions

Bacon and Almond Herb Stuffing


  • Author: Spicepaw
  • Prep Time: 20 min
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 3-4 1x

Description

Delicious herb stuffing made with bacon, mushrooms and almonds. A Thanksgiving and holiday favorite side dish you’ll crave all year round. #stuffing #recipe #side #Thanksgiving #holidays


Scale

Ingredients

  • 400 g / 14 oz white bread (about a medium loaf)
  • 34 cloves of garlic (roughly chopped)
  • 1 yellow onion (diced)
  • 150 g / 5 oz streaky bacon (about 56 strips of bacon) or pancetta (chopped)
  • 200 g / 7 oz (~12 medium sized mushrooms) white button mushrooms (thinly sliced)
  • 34 medium/large stalks of celery (diced)
  • 1 1/2 tbsp dried sage
  • 70 g / 2.5 oz slivered almonds
  • a small handful of Italian parsley (roughly chopped)
  • 3 cups / 720 ml chicken broth
  • 1 sprig of fresh rosemary
  • 12 big leafy branches of fresh thyme
  • 1/2 cup / 120 ml white wine

Instructions

Preheat heat oven to 230 C / 450 F.

Cut bread into squares no bigger than 1 in / 2 cm big.  Place in an oven tray and toast for 15-20 minutes or until toasted to your liking.

Meanwhile, melt 2 tbsp of butter in a large lidded pan over medium/ medium high heat.  Add chopped bacon and cook for 3-5 minutes or until slightly crisp.

Add diced onion and chopped garlic.  Cover and cook until onions are translucent (about 3-5 minutes)

Next, add sliced mushrooms and diced celery.  Season lightly with salt and pepper.  Cover and cook until soft (about 3-5 minutes).

Once celery and mushrooms have softened, add chopped parsley, almonds and dried sage.  Toss together and continue to cook for 1-2 minutes then turn off heat.

Add toasted bread pieces and toss with bacon and vegetables mixture until everything is evenly coated in the spiced mixture.  Let sit for 5-10 minutes in order to soak up all the goodness.

While the bread is marrying with the sage bacon and vegetable mix, get started on the broth.  Bring to boil 3 cups of chicken broth on high heat.  Add 1/2 cup white wine, rosemary and thyme to bubbling chicken broth, stir and let cook for 1-2 minutes on high heat then reduce to low, cover and simmer for 5-10 minutes.

After broth is done simmering, slowly add it 1/2 cup at a time to the dry stuffing, tossing it together to make sure the liquid is evenly distributed before adding more.  Continue until all broth is used up or until you have reached desired moistness.  Taste and season with salt and pepper (be careful, here-a little goes a long way)

Transfer stuffing to a casserole dish, cover and bake in the oven for 20-30 minutes on 230 C / 450 F until warmed through and all the flavors have melded together.


Notes

When it comes to stuffing, it is only has good as the broth soaking everything up.  Make sure you use quality chicken broth but if you can’t just add a pat or two of butter to the broth mixture to give it a little more oomph.

  • Category: Side
  • Method: Baking
  • Cuisine: Western

Keywords: stuffing, dressing, bacon, almonds, herbs, sage, thyme, rosemary, mushrooms, celery

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